Spinach
Tortellini with Castelfranco and Gorgonzola
By Executive
Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Ingredients:
1 cup of sliced Shallots
1 cup of Dry Sherry
2 cups chopped Castelfranco (wide strips)
2 tbls. Butter
1 1/2 cup Cream
4 to 5 tbls. Gorgonzola Doice (depending on
strength)
1 lb. Ricotta stuffed spinach tortellini
1/2 cup toasted Pinenuts
Fresh cut of Parmesan Cheese
TT Fresh Ground Pepper and Salt
Procedure:
Sweat shallots with butter
without coloring until very tender. Deglaze
with sherry and reduce to 1/3 cup of liquid.
Wilt Castelfranco slightly in shallots. Add
cream and Gorgonzola and simmer 2 minutes to
melt cheese into sauce, but do not reduce excessively.
Cook Tortellini in 3 qts of salted water. Drain.
Toss pasta in sauce. Serve in 4 large warm bowls.
Garnish with toasted pinenuts, fresh parmesan
cheese and rim the bowl with ground black pepper.
Serve with chilled Pinot Gris. Decorative possibilities
are endless. Use Castelfranco as a center piece
on banquet trays filled with fragrant fruits
would be visually pleasing.
More
Chef Recipes:
Abalone
Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup
Almond
Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise
Cauliflower
Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace
Cumin
Crusted Lamb Loin with Coriander Basmati Rice
Lundberg
Family Farms Lobster Mushroom Risotto with Fresh
Pumpkin
Lobster
Paella
Maine
Lobster, with Grilled Matsutaki Mushrooms, and
Buckwheat Jus
Porcini
Tart with Goat Cheese and an Arugula Salad
Spinach
Tortellini with Castelfranco and Gorgonzola
Veal
Fillet with Organic Wild Rice, Baby Vegetables
and Morel Mushroom Jus
Venison
Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi
Glace
Wild
Mushroom Cappuccino
Other
Related Links:
Cooking
with Wild Mushrooms
The
Secret's in the Rice
Executive
Chef Gary Roth - Bio
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